While out visiting some beautiful blogs..my heart skipped a beat here..
I found them so pretty I had to try..
I had arugula.. cream cheese,ricotta and roasted red peppers~
They were very fun to make~
Just the thing w/ a side salad~Perfect little first course meal..
In her recipe..I wonder if an egg yolk was omitted..I added a splash of vinegar..and my dough held together well..no egg yolk..But in her previous dough/tart recipes she adds a yolk..You blind bake then finish baking the crusts(that's what I did) in small bottomless metal rings.
The Red pepper mousse type filling was equal parts Ricotta..and cream cheese(125grams).. and 2 roasted red peppers,some salt and piment d'espelette that you blend together then pipe into cooled crusts~
A lovely little tart.Feel free to kick up the seasonings a touch..the deeper the flavor of your peppers the better the tart~
Her Blog is exquisite..do go visit.I have now added her to my list of visited blogs~
I think I could just go to her blog.. grab a table, be seated, and enjoy.
A footnote..The recipe.. as I found it..but translated..
For 6 tarts..
For the dough~:
125 g flour
75 g butter
One handful of arugula or basil finely chopped
salt
For the garnish
125 g Cream cheese
125 g ricotta
2 roasted red peppers
2 pinches of piment d'Espelette
Salt
Make your dough(The usual way.. and form a ball and chill ) then roll and fill your molds.. and blind bake.. cool..
Once the peppers are roasted.. purée and add to the well mixed cheeses and salt and P E..
IN the cool baked shells.. Pipe in the cheese/ pepper mixture~
That's it!
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Morning my friend...Lovely first course...I'm positive it must tast spectacular but just look at it!...It's beautiful...Talk about textures!!! That is a study in textures all by itself!!!What does it mean to blind bake? an expression I'm not familiar with. In answer to your question about the ottoman cover... Yes I made it a few weeks ago... Not hard at all, only time consuming. I cut out the fabric to size for the top and just kept adding layers of gathered ruffles and lace until I had a Happy Face!!! There! nothing to it. Give it a try...xoxo~Kathy~ @ Up-North...
ReplyDeleteBlind bake!~ You place your dough in the mold .. then foil wrap,,and dried peas or weights.I use marbles:) Then the crust holds it'd form.. and doesn't puff all up and out of shape..
ReplyDeleteThen you remove the foil and weights and bake a few minutes longer..Lovely little crusts then:)
Sew no pattern?:) I will scour a fabric store one day.I have a cute little pouf.. love the shape..You made yours look like an original Rachel Ashwell:)I LOVE it!!It's one of the prettiest I have seen if not THE prettiest~ Thank you!
I visited your inspiration for this post just now....Your photography is eons advanced...exceptional. xoxo~Kathy~ Up-North.
ReplyDeleteOh my Monique...talk about a heart skipping a beat...
ReplyDeleteThat just looks like perfection...
gorgeous pics....simply beautiful!
L~xo
What beautiful photography; you've incited an urge in me to make these too. Thank you for the inspiration. =)
ReplyDeleteBeautiful, beautiful. Your photos are always wonderful, Monique. And the little tarts are perfection.
ReplyDeletei have been spying this for a week, just as pretty everytime i look~
ReplyDeletehope you had a great fun last night~
Wow. Beautiful pictures and a lovely post! I really want to make these but I don't read French. Is there a translation somewhere that I am missing? Thank you so much.
ReplyDeleteDana Zia
What a delightful looking first course!!! I may give this a go up at the big house the next time I have a dinner party to cook for! Your pictures are exceptional!
ReplyDeleteOh my gosh, what an amazing idea! I'm always stuck for something impressive as a first course, but this is the prettiest little tart I've ever seen. So cute!
ReplyDeleteI am so glad you enjoyed it.I will translate the recipe from the original site and post with my tips.. I just can't this am:) It really is a very pretty little first course.. or accompanying a salad.I really enjoy roasted red peppers.
ReplyDeleteThanks for the link. Maybe I should start reading French blogs just for practice.
ReplyDeleteAds always, your photos are gorgeous!
I would love to make this for my chef SIL one day! He loves arugula! I will look forward to the translated version :)
ReplyDeleteBeautifully portrayed - the lighted is parfait!
Catching up on your blog is like going on a mini vacation. It is all there. The sights, the sounds, the aromas of wonderful food and the cobblestones beneath my feet.
ReplyDelete